Easy and Quick Recipes for Breakfast

14 Easy and Quick Recipes for Kid’s Breakfast

Easy and quick recipes for breakfast that your kiddos will like the most.

Preparing the morning breakfast or meal and make kids eager to feed is so challenging these days (especially when you were short on sleep the last nighttime with the kids!). But having a list of easy and quick recipes that are very simple yet healthy can be a big giant help.

Use this list of easy and quick recipes for breakfast to take the work out of coming up with healthy, yummy breakfast recipes for your entire family, including little kiddos.

These easy and quick breakfast recipes contain whole grains, minimal amounts of sugar, are easy to make and chew, and have tastes that the kids will enjoy most.

Try these tasty, easy and quick recipes of breakfast and share your joy with us.

14 Easy and Quick Recipes for Kid’s Breakfast

|Easy and Quick Recipes for Kid’s Snacks Time | 14 Easy and Quick Recipes for Kid’s Breakfast|

VERMICELLI UPMA

Ingredients

Urad dal – 1/2 tsp

Chana dal – 1 tsp

Curry leaves – 8-10

Vermicelli or Sevaiyan – 1 cup

Oil – 1 tbsp

Mustard seeds – 1 tsp

Onion – 1 small finely chopped

Tomato – 1 small finely chopped

Finely Chopped vegetables – carrots, capsicum, peas

Water – 2 cups

Turmeric – 1/2 tsp

Salt

Instructions

1. Dry roast the vermicelli in a kadhai or a pan, till they get golden brown and a nice aroma is released.
2. Keep aside in a plate.
3. Heat oil in the kadhai/ pan.
4. Add mustard seeds.
5. Once mustard seeds start crackling, add chana dal and urad dal.
6. Then, add curry leaves. Stir for half a minute.
7. Add onions and stir for a while.
8. Add tomatoes and let it cook for a couple of minutes.
9. Add turmeric and salt to taste.
10. Now add chopped vegetables. Let them cook for 2-3 minutes covered.
11. Once vegetables are a little soft, add roasted vermicelli and mix well.
12.  Lastly, add 1 cup of water, mix well. Cover and let it cook for 5-6 minutes
13.  If needed, you can add some more water.

COLORFUL IDLI

Ingredients

Idli batter – 2 cups

Turmeric powder – ¼ tsp

Coriander and spinach (In the form of a fine paste) – 1 bunch

Oil to grease

Instructions

1. Divide the batter into 2 halves. Add turmeric powder to one and coriander and spinach paste to another. Beetroot juice can also be used for Red colour Idlis.
2. Take an idli mould and grease it with oil.
3. Pour idli batter into moulds and steam them for 10-12 minutes.
4. You can also microwave idlis for 20-30 mins.
5. Serve idli with sambhar.

GRILLED VEGAN CHEESE SANDWICH

Ingredients

Bread (brown or white)- 2 slices

Cheese slice – 1

Cucumber slices

Onion slices

Tomato slices

Salt and pepper- As per taste

Butter- as per requirement

Instructions

1. Butter the two slices well. You may also remove the crust if you like.
2. Arrange 4-6 cucumber slices as needed on one of the slices.
3. Arrange onion and tomato slices over cucumber as required.
4. Sprinkle a little salt and pepper to taste. It is good to put less as butter and cheese also have some salt.
5. Lastly, put a slice of cheese over vegetables.
6. Cover with other slices and grill it in a hot grill till lightly brown.
7. Take out and cut into desired shapes.
8. Serve with green chutney or ketchup.

POHA CUTLET

Ingredients

Thick beaten rice (chirwa)- 1 cup

Boiled potato- 1 large

Boiled green peas- 1/2 cup

Egg- 1

Cumin powder- ½ tsp

Roasted peanuts crushed roughly- 2 tbsp

Chopped mint leaves- 1 tbsp

Chopped coriander leaves- 2 tbsp

Breadcrumbs- to coat

Oil- to shallow fry

Milk- 1 tbsp

Salt and pepper- As per taste

Instructions

1. Soak the beaten rice in normal water and keep it aside. Strain all the water out after 5-10 minutes.
2. Mash the potato and peas to a smooth texture.
3. Mix soaked poha to it and mix well to a consistent mixture.
4. Add salt and pepper to taste.
5. Add cumin powder, mint, and coriander leaves.
6. Lastly, add roasted peanuts and mix well to a uniform consistency.
7. Make small cutlets of preferred shape and keep them aside.
8. Break the egg, beat lightly, and keep in a flat wide-mouthed dish.
9. Add milk and mix with the egg.
10. Dip cutlets in egg mixture and roll in breadcrumbs on all sides. Keep aside to set.
11. Heat a pan and pour enough oil to shallow fry the cutlets.
12. Fry cutlets on medium heat till golden brown.
13. Serve with green chutney or ketchup.

FRIED  IDLI

Ingredients

Prepared Idlis- 8

Carrot (cut into short strips)- 1 large

Capsicum (cut into short strips)– 1

Red and Yellow bell peppers (cut into short strips)- Optional, to add color

Onion (sliced)- 1 large

Garlic and ginger (chopped )- 1 tsp

Tomato (chopped)-1 large

Soy Sauce- 1 tsp

Chilli sauce- 1 tsp

Tomato sauce- 2 tbsp

Vegetable oil- 1 tbsp

Salt and pepper- As per taste

Instructions

1. Cut Idlis into small pieces and keep them aside.
2. Heat oil in a wok.
3. Add garlic and ginger and let it brown.
4. Add onions and sauté them for a couple of minutes.
5. Add tomatoes and sauté for a few seconds till tomatoes are a little soft.
6. Now add the peppers and carrots and sauté on high flame.
7. Add salt and pepper.
8. Add soy sauce, chili sauce, and tomato sauce.
9. Mix well and add idli pieces.
10. Toss everything well and adjust sauces and seasoning as per your kiddo’s taste.

BANANA PANCAKE

Ingredients

Multigrain flour- 125g

Almond milk- 250ml

Unsalted butter- 1tsp

Vanilla bean paste- 1tsp

Maple syrup- 2tbsp

Sugar- 2tbsp

Roasted nuts (chopped)- 2tbsp

Roasted sesame seeds- 1tbsp

Apple cider vinegar- 1tsbp

Baking powder- 1tbsp

Salt- ½ tsp

Instructions

1. Mix multigrain flour, brown sugar, baking powder, and salt in a small mixing bowl. Keep it aside.
2. In another bowl, add almond milk, apple cider vinegar, and vanilla bean paste and mix them well.
3. Pour the almond milk mixture into the flour mixture. Ensure no lumps should be there. Rest the mixture for five minutes.
4. Meanwhile, heat butter in a skillet over medium heat. Pour a ladle of batter into the pan and spread it slightly.
5. Cook for two to three minutes until the base turns light brown. Flip and cook the other side until it turns light brown, too.
6. Transfer the pancake to a serving plate, drizzle some maple syrup, and sprinkle chopped nuts. Serve immediately.

14 Easy and Quick Recipes for Kid’s Breakfast

BEANS AND TOFU BURGER

Ingredients

Whole-grain buns- 2

Black beans (cooked)- ½ cup

Tofu (scrambled)- ½ cup

Mushrooms (chopped)- ⅔ cup

Almond flour- ½ cup

Rolled oats- ¼ cup

Onion (sliced)- 1 small

Tomato (sliced)- 1

Lettuce leaf- 1

Soy sauce- 2tbsp

Tomato paste- 2tbsp

Garlic powder- 1tbsp

Smoked paprika- 1tsp

olive oil- 1tbsp

Pinch of salt or as per taste

Instructions

1. Preheat the oven to 375°F (190.5°C). Line a baking tray with parchment paper.
2. Add crumbled tofu and a tablespoon of soy sauce into a small mixing bowl and mix well. Keep aside.
3. Spread beans and mushrooms onto the baking tray. Bake for around 15 minutes and transfer them into a bowl.
4. Next, bake the tofu for 25 minutes and then transfer it into the bowl containing beans and mushrooms.
5. Mash bean, mushroom, and tofu using a fork. Add the almond flour, oats, tomato paste, garlic powder, smoked paprika, remaining soy sauce, and salt. Mix all the ingredients well.
6. Scoop two tablespoons of the mixture and roll it into patties by rolling and pressing the mixture between your palms.
7. Heat olive oil in a skillet over medium heat. As the oil heats, cook the patties until each side turns golden brown.
8. Place the patties between the buns, and layer with a lettuce leaf, sliced onions, and tomato. Serve immediately.
9. You can add a tablespoon of vegan mayo and a teaspoon of roasted sesame seeds to add more flavor, texture, and nutrients to the recipe.

ACAI SMOOTHIE BOWL

Ingredients

For smoothie:

Acai berry powder- 1tbsp

Frozen banana (chopped)- 1

Mixed berries (Frozen)- ½ cup

Instant oats- ¼ cup

Yogurt- ¼ cup

Organic honey- 1tsp

For toppings:

Blueberry and mulberry (chopped)- 1 cup

Banana (sliced)- 1

Pumpkin seeds- 1tbsp

Chia seeds- 1tsp

Instructions

1. Put all the ingredients for the smoothie into a blender and blend into a smooth, lump-free liquid.
2. Pour the smoothie into a serving bowl and top with chopped blueberry, mulberry, banana slices, pumpkin seeds, and chia seeds.
3. Refrigerate for 20 minutes and serve.

CRUNCHY BREAKFAST TACOS

Ingredients:

Hard corn taco shells- 8

Eggs- 6

Scallions, chopped- 3

Shredded cheese- 1 cup

Unsalted butter- 2 tbsp

Taco seasoning- 1 tsp

Salsa- ½ cup

Quartered grape tomatoes- ½ cup

Green Onion, shredded- 1 cup

Sliced olives for topping

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, beat the eggs, add the taco seasoning, and whisk them using a fork.
3. Heat a medium-sized pan and add butter. Once it starts bubbling, add the eggs and cook on low flame, while stirring in between, until the eggs are scrambled.
4. Line the center of the tacos with two teaspoons of scrambled eggs.
5. Top it with cheese, chopped green onions, a teaspoon of salsa, and shredded lettuce.
6. Garnish with chopped tomatoes, olives, and serve.

NUTELLA BROWNIES

Ingredients

Nutella- 1 ¼ cup

Eggs- 2

Plain flour- ½ cup

Instructions

1. Preheat the oven to 350°F and prepare a baking pan with cooking grease.
2. Mix all the ingredients in a large bowl and whisk until the batter is smooth and free of lumps.
3. Pour the mixture into the baking pan and bake for 15 minutes, check it with a toothpick by inserting it into the cake, which must come out clean.
4. Brownies should not be baked for too long, or they end up dry.

CHOCOLATE CUPCAKES

Ingredients

Flour- 1 1/2 cup

Sugar- 1 cup

Salt- 1 teaspoon

Cocoa powder- 1⁄2 cup

Baking powder- 1 teaspoon

Vinegar- 1 teaspoon

Vegetable oil- 1⁄2 cup

Water- 1 cup

Instructions

1. Prepare a muffin tray with cupcake liners.
2. Mix all the ingredients in a large bowl and beat them into a smooth mixture. It must be free of lumps.
3. Pour the batter into the liners in the tray; fill no more than two-thirds of the liner for each muffin.
4. Bake for 15 to 17 minutes in a preheated oven (at 350°F).
5. Serve warm.

KHANDAVI

Ingredients

Besan / chickpea flour / gram flour- 1 cup

Ginger – chili paste- 1 tbsp

Turmeric / haldi- ¼ ts

Salt- as per taste

Buttermilk- 2 cups (1 cup curd + 1 cup water)

Fresh coconut, grated- 4 tbsp

Coriander leaves (finely chopped)- 4 tbsp

For Tempering or Tadka:

Oil- 3 tsp

Mustard seeds or rai- 1 tsp

Sesame seeds or til- 1 tsp

Dried red chili (broken)- 2

Chopped curry leaves- few

Asafoetida or heeng- a pinch

Instructions

1. Take sieved besan in a small vessel.
2. Add ginger-chili paste, turmeric, and salt.
3. Mix well, and add 2 cups of buttermilk.
4. Mix well with a whisk forming a smooth flowing consistency.
5. Place the vessel into the cooker. Pressure cook for 3 whistles on medium flame.
6. Once the pressure releases, take the vessel out and mix well.
7. Spread the besan paste with the help of a spatula immediately over the plate/tray. Allow it to cool for 10 minutes.
8. Cut into the 2-inch strip and roll tight making sure there are no cracks forming on khandvi.
9. Garnish the khandvi with coconut and coriander leaves.
10. For tempering, add mustard seeds, sesame seeds, dried red chili, curry leaves, and heeng into oil in tadka pan.
11. Once the tempering splutters, pour it over the khandvi. Gujarati khandvi is ready to serve.

Bottle Gourd Fritters

Ingredients

Bottle gourd- 1 medium-sized

Gram flour (besan)- 1 cup

Ajwain- 1/2 tsp

Salt and chili powder- as per taste

Coriander leaves chopped-  2 tbsp

Oil- to fry

Instructions

1. Heat oil in a pan to deep fry.
2. Peel and grate bottle gourd.
3. Squeeze out all excess water from it.
4. Add gram flour and ajwain and coriander leave to this.
5. Add salt and chili powder to taste.
6. Mix well so that it becomes a thick batter.
7. Shape small fritters out of this batter and deep fry till golden brown.
8. Serve hot with tomato ketchup or cheesy yogurt dip.

BREAD PIZZA

Ingredients

Brown bread- 1 slice

Tomato ketchup

Butter

Sliced onions, capsicum, tomatoes, mushrooms

Mozzarella / processed cheese

Instructions

1. Preheat oven to 180 degrees C.
2. Spread soft butter and tomato ketchup on the bread slice.
3. Top it with your kid’s favorite veggies. (You may also add cooked chicken pieces or eggs).
4. Grate cheese over the toppings generously.
5. Bake in the oven for 3-5 minutes or till cheese melts.
6. Cut into squares or triangles and serve. These are small enough to be picked and can also be eaten as finger food.*